📝 About This Recipe
Transport yourself to the vibrant open-air markets of São Paulo with this iconic Brazilian street food. These thin, rectangular pastries are famous for their signature 'bubbly' golden crust and steaming savory fillings. The secret lies in a splash of cachaça in the dough, which creates an impossibly light, shatteringly crisp texture that defines the true 'feira' experience.
🥗 Ingredients
The Signature Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (approximately 110°F)
- 1 tablespoon Vegetable oil (neutral flavor)
- 1 tablespoon Cachaça (Brazilian sugar cane rum) (can substitute with vodka; essential for the bubbles)
- 1 teaspoon Salt (fine sea salt)
Classic Beef Filling (Carne)
- 1 lb Ground beef (lean (85/15) is best)
- 1 Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/4 cup Green olives (pitted and chopped)
- 2 pieces Hard-boiled eggs (chopped into small cubes)
- 2 tablespoons Green onions (finely sliced)
- 1/2 teaspoon Paprika (sweet or smoked)
- to taste Salt and Black Pepper
Frying & Assembly
- 1 quart Vegetable oil (for deep frying)
- 1 small bowl Water (for sealing the edges)
👨🍳 Instructions
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1
In a large mixing bowl, sift the flour and salt. Create a well in the center and pour in the warm water, oil, and cachaça.
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2
Mix with your hands or a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Wrap in plastic and let rest at room temperature for 30 minutes.
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3
While the dough rests, prepare the filling. Heat a splash of oil in a skillet over medium-high heat. Brown the ground beef until no pink remains, breaking it into very small crumbles.
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4
Add the diced onions and garlic to the beef. Sauté for 5 minutes until soft. Stir in the paprika, salt, pepper, and chopped olives.
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5
Remove the beef from heat and stir in the chopped hard-boiled eggs and green onions. Ensure the filling is completely cool before assembling the pastéis to prevent the dough from getting soggy.
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6
Divide the rested dough into two portions. Using a rolling pin (or a pasta machine for best results), roll the dough out extremely thin—about 1/16th of an inch. It should be almost translucent.
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7
Cut the dough into rectangles (approximately 4x6 inches for a standard market size).
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8
Place 1.5 to 2 tablespoons of filling in the center of each rectangle, leaving a 1/2 inch border around the edges.
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9
Lightly moisten the edges with a finger dipped in water. Fold the dough over the filling to create a rectangle and press the edges firmly to seal.
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10
Use the tines of a fork to crimp the edges twice—once on each side—to ensure a decorative and airtight seal.
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11
Heat the frying oil in a deep pot or wok to 350°F (180°C). You can test the heat by dropping a small piece of dough; it should sizzle and rise immediately.
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12
Carefully slide 1 or 2 pastéis into the hot oil. Use a slotted spoon to bathe the top of the pastry with hot oil; this encourages the signature bubbles to form.
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13
Fry for 1-2 minutes per side until golden brown and blistered. Drain on a wire rack or paper towels.
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14
Serve immediately while hot and crisp!
💡 Chef's Tips
The cachaça is non-negotiable for the authentic 'bubbly' crust; it evaporates quickly in the oil, creating steam pockets. Always make sure your filling is dry and cool; excess moisture or heat will tear the thin dough. Roll the dough as thin as possible; thick dough will result in a chewy, heavy pastry rather than a light, crispy one. Don't overcrowd the frying pot, as this drops the oil temperature and leads to greasy pastéis. If you don't have cachaça, a high-proof vodka or even white vinegar can be used as a substitute.
🍽️ Serving Suggestions
Serve with a side of 'Vinagrete' (Brazilian tomato and onion salsa) to cut through the richness. Pair with a cold glass of 'Caldo de Cana' (sugarcane juice) for the traditional market experience. Offer a bottle of Brazilian hot malagueta pepper oil for those who like a spicy kick. A cold Brazilian pilsner beer is the perfect adult accompaniment. For a sweet finish, make a few filled with guava paste and mild white cheese (Romeu e Julieta).